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This is a must for anyone who loves tomatoes, more of a summertime dish when they are in season but definitely a must try.... believe me, don't know it until you try it!
***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.
***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***
Ingredients
1 unbaked pie crust
5-6 red ripe tomatoes, sliced
1 teaspoon salt
10 fresh basil leaves, chopped
1/2 cup green onion, chopped
3 cloves garlic, minced
1 cup shredded fresh sharp cheddar cheese
1 cup shredded fresh mozzarella cheese
3/4 cup mayonnaise
Pepper, to taste
Directions
Heat oven to 400F.
Line a pie plate with unbaked crust, use a fork to poke holes throughout crust. I cover with aluminum foil and place dry beans in center to weight down so that the crust doesn't bubble up.
Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.
While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.
Reduce oven temperature to 350F.
Combine the basil, green onion and garlic in a bowl. Set aside.
Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.
After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.
Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Repeat until you use it all up.
Top with your cheese mixture.
Bake for 30 minutes or until cheese starts to brown slightly.
Remove from oven and let rest 10 minutes before slicing.
